Raised in a household filled with wine and whisky collections and a fridge always stocked with cold beer, I have long felt at home in the world of drinks. So, when I am invited to a friend’s place for a casual dinner, bringing a bottle of wine feels like the perfect contribution to share with the group. Over time, I have become familiar with the vast price range of wine—from as little as £6 to as much as £80 for a standard 75cl bottle. Some are pricier because they are champagnes, while others simply carry the premium of being labelled “natural.”
Natural wine has been steadily rising in popularity over the past few years, as more people prioritise health and seek out organic food and drink. The term natural wine suggests purity and sustainability, but what exactly does it mean?
At its core, natural wine refers to wine made with minimal human intervention. Nothing artificial is added during the grape-growing or winemaking processes, allowing the wine to express its true essence. However, there is no strict industry regulation determining which wines can carry the label.
All wines are natural to some extent, as they are derived from grapes, but the term “organic wine” might be a more accurate description for most. Not all organic wines are natural, but all natural wines are made from organically or biodynamically grown grapes, typically harvested by hand. Unlike conventional wines, natural wines contain little to no sulphites, which help prevent oxidation during bottling. Traditional winemaking techniques involve various interventions, such as fining, filtering, degassing, and large-scale production, all of which influence flavour and appearance. By eliminating these manipulations, natural wine embraces a purer form of viticulture—one free from herbicides, pesticides, and the more than 50 additives (such as synthetic yeast and liquid oak extract) permitted in both Europe and the U.S.
Another notable characteristic of natural wine is its lower alcohol content compared to conventional wines. This is partly due to the use of native yeasts, which are less efficient at boosting alcohol levels, and partly because natural wines are rarely left on the vine until they become overly ripe.
The main drawback of natural wines is their high cost. A small 35cl bottle typically costs at least £10, as they are produced by small-scale winemakers who tend their vineyards by hand. Additionally, natural wines often require decanting before drinking—a process that separates the wine from its sediments and impurities.
For these reasons, natural wine may not be the most practical choice for a student lifestyle. However, whether or not you opt for natural wine, you can always find expert picks and exciting wine suggestions in The Student’s beloved column, Word on the Vine, by Abigail King.
Photo by Aleksandra Dementeva on Unsplash